Preparation and cooking time: 20 minutes
Garnished with small white asparagus and a Balsamic vinaigrette, this is a light first course, reminiscent of a salad, but perfect for winter when we have no lettuce.
6oz tuna 170gr, 6oz
1 tsp Dijon-style mustard 5gr, .17oz
2 tbs bread crumbs 14gr, .5oz
1 egg 65gr, 2.3oz
1 tbs olive oil 13.5gr, .48oz
white or green asparagus, 8oz optional 225gr, 8oz
Balsamic Vinaigrette
Drain the tuna and put into a large bowl. Whisk egg in a small bowl. Add mustard and breadcrumbs, mix well. Add egg mixture to tuna and gently mix. Divide and form into 2 patties. Heat oil in medium nonstick skillet over medium heat. Add patties and fry, 7 - 9 minutes, until starting to brown. Carefully turn with a spatula and sauté another 5 - 6 minutes. Remove and place on plate.
Open and drain asparagus. Divide asparagus between plates and arrange nicely around Tuna Cake. Drizzle with vinaigrette, garnish with olives if you have some and serve. .
Balsamic Vinaigrette
2 tsp Balsamic vinegar 11gr, .38oz
1/2 tsp Dijon-style mustard 2.5gr, .09oz
2 tbs good olive oil 27gr, .96oz
Put all ingredients in a small bowl and whisk well.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
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